Cranberry Scones with Lemon Drizzle
How to make delicious cranberry scones with a refreshing lemon drizzle.
Equipment
- Pastry blender
- Rolling pin
- Sheet pan
Ingredients
Scone dough
- 2 cups all purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 2 tbsp sugar
- 6 tbsp unsalted butter, cold & cut in cubes
- 1 cup heavy cream (a little extra for brushing scone tops)
- 1/2 cup dried cranberries, chopped
Lemon Drizzle
- 1 tbsp lemon juice
- 1 cup confectioners sugar
- 2 tbsp melted butter
Instructions
How to make Scone Dough
- Preheat oven to 400°. In a large bowl, add sift together the 2 cups of flour, 1 tbsp baking powder, 1/2 tsp salt, and 2 tbsp sugar. Add in the cubed butter with the pastry blender. Blend until the consistency resembles course crumbs. Make a well in the center, and add in the heavy cream. Work the cream into the mixture with your fingers, or the pastry blender until a dough forms. Do not overwork the dough.
- Once dough has formed, remove from bowl and place on floured surface. Roll out dough into a rectangle, and sprinkle the chopped cranberries on top. Gently work the cranberries into the dough by folding them in. Roll out the dough once again into a rectangle, which should be at least a 1/2 inch thick. Cut triangles from the dough, and place them on a baking sheet that has been lined with parchment paper. Brush the tops of the scones with heavy cream.
- Bake for 15-20 minutes, until golden brown.
How to make Lemon Drizzle
- Melt the 2 tbsp butter in the microwave. Squeeze 1 tbsp of lemon juice into a small bowl and add 1 cup confectioners sugar. Add the melted butter and mix with a whisk or fork until you reach an icing consistency.
- Once scones have cooled, drizzle the icing on top and enjoy!